FARGO — I have baked a lot of cookies for my son throughout his 20 years of life. Now that he is in college, I frequently send him care packages full of cookies. A variety of cookies. His favorite cookies.
So, imagine my reaction when he recently told me that he had “the best cookie of his life” and it wasn’t one I had baked.
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In fact, it wasn’t even homemade. This cookie was made by a national cookie chain that I have never visited because, again, I bake a lot of cookies.
To say I was stunned would be an understatement. I had no idea my darling, wholesome son was capable of such treachery. My internal dialogue was satisfyingly dark:
“Who does this kid think he is?”
“This kid can eat store-bought cookies for the rest of his life because I am never baking for him again.”
“I can’t believe he actually said that to me. I thought this kid was supposed to be smart.”
“Who the heck raised this kid? His mother must be so disappointed.”
Once the sting of betrayal began to fade, I decided to take up the gauntlet he had so brazenly lobbed at me and do what I do best — bake cookies. But first, I had to interrogate the traitor. I sat him under a bright light in my kitchen and made him tell me everything he could about this cookie.
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He resisted my efforts, at first. But then I waved a bottle of pure vanilla extract under his nose and made him take a deep sniff. This was a ritual I had begun when he was just a toddler, and we still do it every time we bake together. “Do you smell that?” I asked him. “That is the smell of homemade cookies. That is the smell of love. Do your store-bought cookies smell like that?”
He buckled like a broken dam. “It was perfect!” he cried. “Like mint chocolate chip ice cream, but in cookie form. It was so chocolatey and full of minty chips … crispy edges but soft and creamy inside … definitely high-quality.”
Armed with this intelligence, I donned my apron and got to work. I had everything I needed in my pantry except the mint chips. I wanted my first attempt to be as close to the original cookie as possible, so I splurged and ordered a bag of Guittard mint chips online. You can also use Andes Crème de Menthe baking chips, which are less expensive and available in most grocery stores.
As the cookies were baking, my kitchen began to fill with the most incredible aroma, and my feelings toward my son began to soften. Finally, I presented him with a plate of these Chocolate Mint Chip Cookies and anxiously awaited his reaction. He nibbled nervously at first, but then quickly inhaled one cookie after another.
“Oh, Mom, these cookies are amazing!” he gushed, between bites. “You were right; homemade is so much better than store-bought.”
Suddenly, all was right in the world — my boy had come to his senses, and my kitchen was a happy place again. I will happily include some Chocolate Mint Chip Cookies in his St. Patrick’s Day care package.
Chocolate Mint Chip Cookies
Makes about 20 to 22 cookies
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Ingredients:
- 1 cup all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk (whole or 2%), room temperature
- 1 cup mint chips, plus more for topping if desired
- ¼ cup milk or semisweet chocolate chips
Directions:
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, use a handheld or stand mixer with the paddle attachment to beat the butter on medium speed for 1 minute. Add the white and brown sugars and beat on medium-high speed for 4 minutes until the mixture is light and fluffy. Use a spatula to scrape down the bowl and beaters.
Add the egg and vanilla extract and beat on medium speed for 1 minute until fully incorporated. Scrape the bowl and beaters, then add the milk and beat again on medium speed for 30 seconds.
Add the flour mixture and beat at low speed just until combined. Add the milk and beat at high speed until incorporated, about 20 seconds. On the lowest setting, stir in the mint and chocolate chips until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 3 days, before baking. The dough may also be frozen for up to 2 months (but I usually shape the cookies before freezing). Chilling the dough enhances the thick texture of the cookies and makes them easier to shape.
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When ready to bake:
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Remove the cookie dough from the refrigerator and let it sit at room temperature for 10 to 15 minutes.
Scoop 1½ tablespoons of dough for each cookie (a medium-sized scoop) and drop it onto the baking sheet. Use your hands to shape the cookies into towers (not balls) — this technique creates thick and chewy cookies.
Space the cookie towers on the baking sheet 2 to 3 inches apart (I get 8 cookies per baking sheet). Extra chips may be pressed into the top of each tower now or immediately after removing the baked cookies from the oven, if desired.
Bake one tray at a time until the edges of the cookies are crisp but the centers still appear soft, about 11 minutes. Remove the sheet from the oven and tap it firmly on the counter a few times to help the cookies spread. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 1 week or in the freezer for up to 2 months.
To freeze the cookies before baking:
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Shape the cookie dough into cylinders and place them on a baking sheet spaced 1 inch apart. Place the baking sheet in the freezer for 1 hour until the cookies are cold and firm. Transfer the cookies to a plastic freezer bag or airtight container and store in the freezer for up to 2 months.
Bake the frozen cookies as directed above — no need to thaw — allowing an extra minute or two in the oven.
The Trust Project
